Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated lingzhi () extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness.

Lingzhi mushroom () is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour).

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric.

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.

Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( L.).

Turmeric ( L.) powder is widely used as a spice and seasoning in Asian countries. This study investigated the effect of turmeric extracts on the anticancer activity of Huh7 and HCT 116 cells.

Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate.

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60-540 min).

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic.

Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH.

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance.

Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10-30% w/v) and MD (1-5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance.

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities.

Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in black rice grain (BRG) demonstrate many beneficial health effects, including antioxidant and anti-aging properties. This research aimed to study on pulsed electric field assisted water extraction (PEF-AWE) on BRG using pre-treatment technique, which was determined for enhanced yields of C3G and P3G, antioxidant and sirtuin1 enzyme stimulation activities. The effects of operating parameters for PEF-AWE (intensity of electric field, X: 3-5 kV/cm, number of pulse, X: 1000-3000 pulse and BRG/water ratio, X: 0.

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan.

The prebiotic properties of xylooligosaccharides (XOS) and arabino-xylooligosaccharides (AXOS) produced from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis were evaluated. The RH was subjected to microwave pretreatment at 140, 160 and 180 °C for 5, 10 and 15 min to obtain crude arabinoxylan (AX). Increasing microwave pretreatment time increased sugar content.

Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults.

Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass.

Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and acute food intake, and body mass; as well as assess the reliability of the carbohydrate detection threshold (DT) test within and across days.

Consumption of Sinlek Rice Drink Improved Red Cell Indices in Anemic Elderly Subjects.

Iron fortifications are used for the treatment of iron-deficiency anemia; however, iron dosing may cause oxidative damage to the gut lumen. Thai Sinlek rice is abundant in iron and contains phytochemicals. We aimed at evaluating the effect of an iron-rice (IR) hydrolysate drink (100 mL/serving) on neurological function, red cell indices and iron status in elders.

Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice.

Redox-active iron generates reactive oxygen species that can cause oxidative organ dysfunction. Thus, the anti-oxidative systems in the body and certain dietary antioxidants, such as anthocyanins, are needed to control oxidative stress. We aimed to investigate the effects of dielectric barrier discharge (DBD) plasma technology in the preparation of Riceberry™ rice flour (PRBF) on iron-induced oxidative stress in mice.

Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties.

This study aimed to investigate microwave-assisted extraction (MAE) of dried ginger and to develop a rice-based edible film incorporating ginger extract. The optimal MAE conditions of 400 W microwave power and an extraction time of 1 min were determined using a 3 full factorial design. The optimized extract showed total phenolic compounds (TPC, 198.

Phytosterol, Lipid and Phenolic Composition, and Biological Activities of Guava Seed Oil.

Plant seeds have been found to contain bioactive compounds that have potential nutraceutical benefits. Guava seeds () are by-products in the beverage and juice industry; however, they can be utilized for a variety of commercial purposes. This study was designed to analyze the phytochemicals of the -hexane extract of guava seed oil (GSO), to study its free-radical scavenging activity, and to monitor the changes in serum lipids and fatty acid profiles in rats that were fed GSO.

Extracts of Thai Perilla frutescens nutlets attenuate tumour necrosis factor-α-activated generation of microparticles, ICAM-1 and IL-6 in human endothelial cells.

Elevation of endothelial microparticles (EMPs) play an important role in the progression of inflammation-related vascular diseases such as cardiovascular diseases (CVDs). Thai perilla (Perilla frutescens) nutlets are rich in phenolic compounds and flavonoids that exert potent antioxidant and anti-inflammatory effects. We found that the ethyl acetate (EA) and ethanol (Eth) extracts of Thai perilla nutlets contain phenolic compounds such as luteolin, apigenin, chryseoriol and their glycosides, which exhibit antioxidant activity.

Consumption of a green tea extract-curcumin drink decreases blood urea nitrogen and redox iron in β-thalassemia patients.

The most important cause of death in β-thalassemia major patients is organ dysfunction due to iron deposits. Non-transferrin bound iron (NTBI), labile plasma iron (LPI) and labile iron pool are redox-active forms of iron found in thalassemia. Iron chelation therapy is adopted to counteract the resulting iron overload.

Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation.

This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP).

Linoleic acid-rich guava seed oil: Safety and bioactivity.

Guava (Psidium guajava) is a widely consumed fruit and has been commercialized in markets. The seeds are by-products of the processing procedures performed by the commercial guava juice industry. They are considered a nutritional resource that has been poorly utilized as they contain essential fatty acids such as linoleic acid (LA) and phenolics in abundance.

A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells.

Perilla frutescens is cultivated in East Asian countries including Thailand, and the nutlets (single-seeded fruits) are used as traditional and medicinal food. Perilla nutlets extracted by ethyl acetate (EA), 80% ethanol (Eth), and hot water (HW) sequentially were chemically characterized using high-resolution accurate liquid chromatography-mass spectrometry with the main compounds detected assigned as rosmarinic acid and derivatives of the flavones apigenin and luteolin, with the more diverse chemical composition observed with the Eth extract. All extracts showed dose-dependent free-radical scavenging activity, with the Eth extract the most potent (IC  = 3.

Antioxidative effect of Assam Tea (Camellia sinesis Var. Assamica) extract on rice bran oil and its application in breakfast cereal.

The objectives of this research were to investigate the antioxidant effect of Assam tea extract (ATE) and whether it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC). The increasing ATE powder from 0.1 to 0.

Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma.

The objective of the study was to optimise the encapsulation of Michelia alba D.C. (MAD) extract using octenyl succinic anhydride (OSA) starch.